Jane’s muffin/scone recipe
September 17, 2010
We’re not all about cakes here at the Scottish Poetry Library. Jane has just thrilled and delighted us with home made savoury muffins/scones (they’re a delicious symbiosis of both, blending the shape of a scone and a texture of a muffin. In case you were wondering). We’d show you a photo but only crumbs remain. Should you wish to make Jane’s muffins, simply follow the recipe below, adapted for veggies from Hugh Fearnley-Whittingstall’s recipe in the Guardian!
Red onion, cheddar and chive muffins
These strong flavours work well together, but you can always play around with the combinations. Try spring onions instead of red and any strong cheese in place of the cheddar. Makes 12.
1 tsp oil
1 red onion, finely diced
250g wholemeal self-raising flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
80g unsalted butter, melted and cooled
150ml plain natural yoghurt
1 tbsp finely chopped chives (optional)
150g strong cheddar, grated
Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
Warm the oil over a medium heat sauté the onion until just softened, about five minutes, then set aside to cool.
Thin the yoghurt with the milk.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the eggs, butter and milky yoghurt, stir them into the flour mixture with a spatula until just combined, then fold in the cooled onion, chives, if using, and two-thirds of the cheese until just evenly distributed.
Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese, and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.